Seafood Recipes

I was raised in Florida and Dad always had a boat, at first a small runabout that we used for fishing on the inland waterways, and after many years, a 32' cabin cruiser that we could take into the ocean. We loved fishing and spent many quality hours together bringing home dinner. I live inland now, but if I still lived on the coast I would be Fishhead. I love fish and I consider it meat since it is the protein based muscle of an animal.

"I've never really wanted to go to Japan. Simply because I don't like eating fish. And I know that's very popular out there in Africa."

Britney Spears
surf and turf
Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after! read more
mussels in the shell
This classic mussels (Moules Mariniere) recipe from France is so easy. And it's finger food. After simmering in a flavor rich white wine, cream, and tomato sauce, the mussels are served, shells and all, into big shallow bowls with plenty of the liquor laden broth and serve with crusty bread or grilled bread. read more
Griddle Grilled Crab Cake Recipe
Jumbo lump crab meat shines brightly in this recipe for griddle grilled crab cakes with rosemary aioli. Exceptional crab cakes begin with high quality crab, gently blended with a minimum amount of other ingredients so that the crab remains the star of the show, then finished on the grill. read more
Griddle Grilled Shrimp with Cheesy Polenta Cakes
Shrimp and corn are a match made in heaven. Instead of the usual shrimp and grits, enjoy the combination in this recipe for Griddle Grilled Shrimp with Cheesy Polenta Cakes. A white wine griddle sauce takes this recipe up a notch. read more
platter of batter fried foods
Tempura batter is light, lacy, and ultra crispy. It is ideal for deep frying vegetables and seafood. In this recipe, the bubbles from beer or club soda help achieve the right texture. read more
Grilled Oysters with Roast Garlic Butter and Romano
If you've only ever eaten oysters raw, this recipe will be a revelation. And if you've never warmed up to oysters, give this recipe a try. Oysters Grilled with Roasted Garlic Butter and Romano are easy to make, drenched with rich flavors, and utterly delicious. read more
shrimp po boy
Savory New Orleans BBQ shrimp and spicy Andouille sausage are the stars of the show in this recipe for a grilled po boy. Served on crusty French style bread and packed full of meat and/or seafood, the po' boy sandwich is a New Orleans staple and our Barbecue Shrimp & Andouille Po-Boy twist is surely an instant classic. read more
Grilled Shrimp and Grits
Enjoy a taste of the south with this tested recipe for a grilled twist on the classic pairing of shrimp and grits. Whether it’s for brunch, lunch, or dinner, this delicious combination of rich and creamy stone ground grits and perfectly grilled shrimp is sure to please any crowd. read more
cookstons bacon wrapped shrimp
Create an grilled bacon wrapped stuffed shrimp appetizer with only five ingredients thanks to this award winning recipe courtesy of pitmaster Melissa Cookston. Cookston won the 2012 Kingsford Invitational by taking first place in five categories including this delicious bacon wrapped stuffed shrimp recipe. read more
glazed salmon
No fish is more receptive to smoke than salmon. This recipe creates an elegant, delicate, moist piece of salmon with a hint of sweet, salt, and garlic. Unlike the stuff we put on bagels, it is "hot smoked" at about 225°F. It is perfect served on its own, in potatoes, in scrambled eggs or risotto, or as a sandwich. read more

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